Combine the marinade ingredients in a nonreactive bowl. Cut the
halibut into 24 equal pieces (2 cuts lengthwise, 3 cuts across) and
toss them with the marinade. Marinate the halibut for 20 minutes to
1 hour, but no longer.
Assemble 12 skewers, alternating chunks of fish and vegetables with
the mango and pineapple (mango-fish-pineapple-fish-onion-fish).
Prepare the grill for medium direct heat. Drizzle or brush the
kebabs with a little oil and place them on the cooking grate. Grill
them for 3–5 minutes, turning them once or twice, until the fish
chunks are springy to the touch. Season them with a sprinkle of
salt and a drizzle of olive oil, and serve them, 2 to a plate.
Garnish the kebabs with lime wedges and basil sprigs.

Note: This dish also takes well to the plank, which promotes gentle
cooking and prevents sticking. The downside is that a plank doesn’t
fit more than about four or six skewers.

Dilled and Grilled
Halibut

Makes 4 servings

Halibut is such a delicately flavored fish that you don’t want to
do much to it. The key here is to use the very freshest
ingredients. This dish is excellent with grilled veggies, roasted
potatoes and your favorite salad.

Place the fish fillets in a nonreactive dish or baking pan. Season
both sides of each fillet with salt and pepper and coat them evenly
with the dill. Squeeze lemon over the fish and then drizzle it
generously with the olive oil, turning it to coat it. Let it sit for 15 minutes.
Meanwhile, prepare the grill for direct medium heat.
Place the halibut pieces on the grill, skin side down. Cook the
halibut for about 6 minutes, until it’s just cooked through, to an
internal temperature of about 140–150˚F | 60–65˚C. Remove it from
the grill (the skin will stick to the grill but should easily
separate from the fish) and let it rest for a couple of minutes. To
serve the halibut, season it with a little more salt and pepper,
drizzle it with olive oil, and accompany it with lemon wedges.

Barbecue
Secrets

One of the
problems with grilling fish is the delicate flesh sticks to the
cooking grate and the fish seems to fall apart before you can get
it off the grill. But today’s covered gas or charcoal grills cook
so evenly you don’t have to turn your fish, even when you’re
cooking it over direct heat. For fillets, just cook the fish skin
side down. The skin sticks to the grill, allowing the fish to come
off cleanly and easily. If you’re cooking fish steaks that have no
skin, be sure you oil the grill and spray the fish with cooking
spray just before putting it on the grate.

Bonus tip: Don’t let that skin go to waste. Salmon skin in
particular is excellent when crisped up on the grill. After you’ve
taken your salmon fillet off, pry the skin off the grate and grill
it for another few minutes. Remove it, sprinkle it with salt, and
it’s a crispy and delicious cook’s treat!